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My thoughts released; a mind set free |
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These pages contain my thoughts, from meandering ideas and persuasions to deep cerebrations and serious mentations. Why, for what purpose? To release my mind and set creativity free. Somewhere inside the constraints of my mind dwells a writer, a poet, an artist who paints with words. In here, I release those constraints and set the artist free. Perhaps, lost somewhere in the depths of thought, is a story or a poem, waiting to be written. |
| Yesterday I took a pound of ground beef and a pound of ground pork out of the freezer, thinking I should make some sausage. I hadn't made any since the summer of 2023, so I thought it was about time I did. I recently purchased a silicone mat to put on the counter when butchering meat, and doing things that make a rather large mess, like making sausage. The idea was something that would clean up more easily than the white countertop, as well as protect the countertop from stains. So it was also a chance to try the pad out. I dug through the recipe box and located a couple of sausage recipes my wife and I created quite some years ago. I picked out Breakfast Sausage, but I wanted something more lunch or dinner suited, so I modified the recipe somewhat. After mixing all the spices, salt, and liquids, I worked it into the meat mixture, then let it sit and rest for a spell in a covered bowl while I cleaned up my mess. The pad worked terrific; it cleaned up super easily and protected the counter. After cleaning it up and hanging it over the back of a chair to dry, I tackled my dishes. Once clean-up was finished, I spread the sausage mixture onto some parchment paper on a cookie sheet and set it into the fridge to dry out a bit (I had added a tad too much water to the mixture). While the sausage seasoned and dried, I took the dogs out before the temperature dropped more, shoveled out the front sidewalk and step, then returned inside to wash up and see how the sausage was coming along. It had stiffened up nicely, so I separated a couple of ounces and cooked it up to sample it. While the sample cooked, I put the sausage back into the bowl, covered it, and placed it back into the refrigerator to let the seasoning mellow overnight. Soon, the sample was ready, and I et it. (Yes, et is a real word.) It turned out fantastic. Tomorrow I'll have to decide if I want to make the sausage into patties or if I want to put it into casings and make sausage links. Either way, it's going to be good. The only thing that would make it better is smoking it, but it's much too cold to use my portable pellet stove/smoker. I also needed to designate a name for my modified recipe. I'll call it, "Sumkinder Sausage". |
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